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Toasted Panettone with Warm Chocolate Glaze and Mascarpone

From Italian Cooking and Living, December 2001/January 2002

Panettone, an airy, eggy bread baked since the Middle Ages in Milan, is a staple across Italy for Christmas. We used a chocolate-topped panettone for this simple treat, but you can substitute a regular panettone studded with raisins and candied fruit.

  • 1 panettone, cut into 12 thick slices
  • 1/2 cup rum
  • 8 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 2 cups whipping cream
  • 1 pound bittersweet chocolate, chopped
  • 1 pound mascarpone (preferably imported Italian)
  • 12 mint sprigs

Preheat the oven to 450. Place the panettone slices in a single layer on two 11" x 17" baking sheets. Sprinkle with the rum, butter, and sugar, and bake 15 minutes, or until the sugar caramelizes and the panettone browns lightly. Meanwhile, bring the cream to a boil in a 1-quart pot. Stir in the chocolate until melted; remove from the heat.

Place 1 slice of panettone on each of 12 dessert plates. Pour on the warm chocolate glaze, top with a dollop of mascarpone and a mint sprig, and serve hot. Serves 12



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